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  • I have been using ONLY  Red Gold products for at least 15 yrs.  PURE tomato flavor! Love all forms of the products, diced are used the most.
    J. J

Tomato Soup in Puff Pastry

  • RG_TomSoupPuff
PREP: 25 minutes
COOK: 55 minutes
SERVINGS: 6
A rich and creamy, homemade tomato soup topped with puff pastry. Simple, yet elegant enough to wow guests at your next dinner party.

Ingredients

1/2 unsalted butter
1 onion, sliced
6 garlic cloves
1 bay leaf
1/2 whole peppercorns
1 chopped fresh thyme
1/2 cup Redpack® Tomato Paste
1 (28 ounce) can Redpack® Whole Peeled Plum Tomatoes in Puree
1 (14.5 ounce) can Redpack® Petite Diced Tomatoes
2 half & half or heavy cream
Salt and black pepper to taste
1 puff pastry, thawed
1 egg, beat with 1 tablespoon water

Directions

  • Melt butter in a large soup kettle over medium-low heat. Add onion, garlic, bay leaf, peppercorns and thyme; cover and cook for 5 minutes. Add tomato paste and lightly toast the tomato paste to cook out the raw flavor. Add whole peeled and diced tomatoes; simmer for 30 to 40 minutes.
  • Puree the soup in a food processor. Return to soup kettle and add half & half, salt and pepper. Bring soup to a simmer and then remove from heat. Allow to cool for 2 hours or overnight in the refrigerator.
  • Preheat oven to 450o F. Divide soup into six 8 ounce soup cups or bowls. Roll out puff pastry to ¼ inch thick. Cut into 6 rounds slightly larger than the soup cups. Paint the dough with egg wash and turn the circles, egg wash side down, over top of cups. Pull lightly on the sides to make dough tight like a drum; do not allow dough to touch the soup.
  • Lightly paint the top of the dough rounds with egg wash. Bake 10 to 15 minutes or until dough is golden brown. Do not open the oven in the first few minutes as the dough may fall. Serve immediately.

Nutrition

Calories: 440 | Fat: 29.0g | Trans Fats: 0g | Cholesterol: 45mg | Sodium: 330mg | Carbohydrate: 37g | Fiber: 3g | Protein: 8g | Vitamin A: 20% | Vitamin C: 25% | Calcium: 10% | Iron: 15%

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